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Annie Mae Jones Yeast Rolls

1.In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt.
2.Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted. Mixture should be just warm, about 115-120'F.
on thermometer.
3.Gradually add milk mixture to dry ingredients and eat for 2 minutes at medium speed of electric mixer, scraping bowl often. Add eggs and beat well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2 cups) to make a soft dough.
turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth. Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature. Turn to coat all sides with butter. Cover and let rise in a warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2" apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk.
6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to dough during final kneading.
Then frost rolls while warm with Confectioners' Sugar Glaze.
*** CONFECTIONERS' SUGAR GLAZE *** Combine sugar with 1 tablespoon orange juice.
Add sufficient additional orange juice to make a medium-thin glaze.

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Almond Lace Rolls

Preheat oven to 350. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350 for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate.
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Apple Cheese Filled Rolls

Heat oven to 400 degrees. Mix baking mix and sour cream until soft dough forms. Turn dough onto cloth-covered board generously dusted with baking mix. Gently roll in baking mix to coat; knead until smooth, about 20 times. Divide dough into halves. Roll each half into 9-inch square with cloth-covered rolling pin dusted with baking mix. Cut into nine 3-inch squares. Place on ungreased cookie sheets. Mix cream cheese, granulated sugar and orange peel. Place two apple slices on center of each square; top with 1 tbsp. cream cheese mixture. Bring 2 opposite corners of dough to center of each pan, overlapping slightly; pinch well. Bake until crust is golden brown, 12 to 15 min. Remove from cookie sheet and; cool slightly. Mix powdered sugar and orange juice & drizzle over rolls. Makes 1-1/2 dozen.
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Apple Roll

Make rich baking powder biscuits using: Bring this to a boil in hot (400) oven.
Put slices in this.
Bake until brown and serve in cereal dishes with its own sauce poured over it.

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Apple Rolls 2

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes.
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Asparagus Roll Ups

* Remove crusts and flatten each slice. Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min. -- at 350 degrees.
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Bacon Roll Ups

Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350?F for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50.
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All Bran Refrigerator Rolls

Mix shortening, salt, sugar and All Bran with boiling water, stirring until shortening melts. Let stand until lukewarm. Beat thoroughly.
Dissolve yeast in lukewarm water. Add eggs.
Add flour. Let stand covered with wax paper or foil in refrigerator until ready to make.
Grease pan, pinch off rolls, butter tops. Let rise at room temperature until double in bulk.
Bake in 400 degree oven until brown.

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Angel Rolls

Sift dry ingredients together into a mixing bowl. Add the softened yeast. milk and oil. Beat well. let rise punch down shape into rolls let rise till doubled and bake 350 for 15 to 20 minutes
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Apple Butter Sweet Rolls

Spray twelve 2 1/2-inch muffin cups with nonstick spray coating; set muffin cups aside.

On a lightly floured surface roll thawed dough to a 12x8-inch rectangle. Spread apple butter evenly over dough. Sprinkle with currants or raisins. Roll up, from a long side, jelly-roll style. Pinch seams to seal. Cut into 12 slices. Place rolls, cut side down, in prepared muffin cups. Cover and let rise in a warm place for 15 minutes.

Bake in a 350 oven for 20 minutes or till golden. Remove from pan; place on a wire rack.

For icing, in a small bowl, combine powdered sugar, orange peel, and enough apple or orange juice to make desired consistency. Drizzle icing over rolls. Serve warm. 135 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 195 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein

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Apple Rolls

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 ½ inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425ø F) about 40 minutes.
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B M Herb Rolls

In a small skillet, melt the butter. Add the onion, garlic, and herbs. Saute over medium heat until the onion is soft, about 5 min. Cool to room temperature. Place all ingredients in the bread pan (including the cooled onion mixture), select Dough setting, press Start. When dough has risen long enough, machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope. For 1 1/2 lb: With a sharp knife, divide dough into 18 pieces. Roll into balls and place in a greased muffin tin(s), 9" x 13" pan or on a greased cookie sheet. Cover and let rise in a warm place for 30 - 45 min until doubled. Bake in 400~ oven 12- 15 min until golden. Serve warm.
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Baked Sandwich Roll

On a lightly floured surface, roll thawed dough into rectangle, approximately 15x20. Spread spicy mustard evenly over entire surface. Lay slices of turkey pastrami over entire surface, then a layer of cheese, then a layer of turkey. Sprinkle
Italian dressing sporadically over turkey. Roll up rectangle, jelly roll style. Pinch to seal edges. Brush top surface with beaten egg white. Bake in preheated 350 F oven 20 to 30 minutes or until golden brown. If top browns too quickly, cover with aluminum foil.
Cool slightly. Slice in 2 inch slices.
NOTES : I make my own Italian dressing for this recipe, adding lots of spices including garlic (powder or roasted garlic paste), cilantro, basil, oregano, onion powder, oil, vinegar and mayonnaise.
You may use any combination of sandwich slices or cheese.

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Basil Dinner Rolls

In a mixing bowl, combine 6 cups flour, sugar, salt and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overinight. Punch dough down; knead several times. Cover and let rise for 10 minutes. Meanwhile, combine basil, walnuts and cheese; reserve 2 tablespoons for topping. Shape dough into 32 balls. On a floured surface, roll each ball in a 4 inch circle; place about 1 1/2 teaspoons of the basil mixture in the center of each. Pinch dough together over filling. Place 16 rolls each, seam side down, on two greased baking sheets with rolls touching.
Cover and let rise until doubled, about 45 minutes. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375 for 25 minutes or until lightly browned. Serve warm. Yield 32 rolls.

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Batter Rolls

Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls.

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Beer Rolls

Gradually add small amount of flour to this mixture until you have used about 4 1/2 cups, while adding the small amounts of flour, add also 2 tablespoons of beer at a time . Mix thoroughly after each addition. Do not use to much flour. When dough is just dry enough to knead, and it should be slightly moist, knead until bubbles appear in the dough.
Then dip entire batch of dough in melted butter, cover and let rise for about 1 1/2 hours in a warm place. Roll out dough to make rolls of your choice. Bake at 475 oven until they are done.


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Big Batch Rolls

A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR DINNERS Dissolve yeast in warm water in a LARGE mixing bowl; let stand 5 minutes. Add dry milk powder and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough flour to make a very soft dough. Place dough in a well-greased bowl; turning to grease top. Cover and refrigerate at least 4 hours. Punch dough down; divide dough in half. Working with one portion of dough at a time, place dough on a lightly floured surface; knead until smooth and elastic, adding more flour, if necessary. Roll dough to 1/4-inch thickness. Cut dough with a 2-1/2-inch round cutter. Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter. Fold larger side over smaller so that the edges will meet. Seal. Place 15 rolls in a lightly greased 8-inch square baking pan. Repeat procedure filling two additional 8-inch square pans. Repeat procedure with remaining portion of dough, filling 3 additional square pans. (NOTE: When I made these rolls, I used a total of 7 toaster oven size pans, each holding about 2 dozen rolls) Cover and let rise in a warm place, (85F), free from drafts, 40 minutes or until rolls are doubled in bulk. Bake at 375F. for 10--15 minutes. NOTE: To Freeze, prepare and bake rolls as directed; let cool. Wrap in tin foil; freeze. To serve, let rolls thaw; then bake in foil at 375F. degrees or until thoroughly heated.
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Bulkie Rolls

Place liquid ingredients, salt and sugar in bread machine, add flour, semolina and pumpernickel flour. Make well in flour and add dry yeast. Program machine for dough cycle, allow machine to complete cycle, form 8-12 rolls of desired size. Slash rolls diagonally let rise 2 hours, bake at 425 degrees for 20 minutes until brown. Steam oven with mister in first 10 minutes of baking time. When rolls are done, turn oven off and allow rolls to cool for 10 minutes in the oven.
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Butter Chunk Cinnamon Rolls(Bisquick)

PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD BUTTER INTO 1/4" CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK AND EGG; STIR INTO BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN. SPREAD WITH GLAZE MADE FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK
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Butter Horn Rolls

Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450ø F) 12-15 minutes. 16 rolls.
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